Description

A vibrant Chipotle Chicken Chopped Salad that combines chopped greens, pasta, beans, corn and chicken tossed in a smoky chipotle-lime dressing. Ideal for healthy meal prep and hearty salad bowls.

Ingredients

Boneless skinless chicken (1 lb)

Short-shape pasta (8 oz)

Romaine lettuce (4 cups, chopped)

Red/green cabbage (2 cups, thinly sliced)

Black beans (1 cup, rinsed)

Corn kernels (1 cup)

Bell pepper (½–1 cup, diced)

Avocado (1 large, diced)

Red onion (¼–½ cup, finely diced)

Cilantro or green onions (¼ cup, chopped)

Crushed tortilla chips (½ cup, optional)

For the dressing: Greek yogurt (¼ cup)

Sour cream (1 Tbsp) or extra yogurt

Lime juice (2 Tbsp)

Olive oil (2 Tbsp)

Chipotles in adobo (1-2 peppers + sauce)

Ground cumin (½ tsp)

Smoked paprika (¼ tsp)

Salt & pepper (to taste)

Honey or maple syrup (optional, 1 tsp)

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Instructions

1. Cook and chop the chicken seasoned with chipotle/taco seasonings.

2. Cook the pasta per package directions, drain & cool.

3. Chop lettuce, slice/ shred cabbage, dice bell pepper, onion and avocado; rinse beans and corn.

4. In a blender or bowl, combine yogurt, sour cream, lime juice, olive oil, chipotles, cumin, smoked paprika, salt & pepper; whisk until smooth.

5. In a large bowl combine greens, cabbage, pasta, chicken, beans, corn, bell pepper, avocado, onion, herbs; drizzle dressing and toss gently.

6. If serving immediately, top with crushed tortilla chips; for meal-prep, store dressing/avocado separately.

Notes

For best texture when meal-prepping, keep dressing and avocado separate until serving. Use short-shape pasta for easier mixing. Adjust chipotle heat to your taste. This salad works well served as a main dish healthy bowl.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Chopped Salad with Pasta and Chicken
Cuisine: American / Southwestern